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Ricotta & Honey Muffins

don’t worry, ricotta won’t make them cheesy in the least. It actually makes them spongy, moist and delightful

Ricotta’s one of those things that I buy for lasagne and then it languishes in the fridge until growing fuzzy green bits.

Last weekend I decided to save the latest tub from becoming a science experiment (“it’s become self aware!”) and instead made muffins…because there’s precious little that can’t be made into delicious muffins.

fit for Cupcake Wars (if you tarted them up a bit with icing and such)

And if you don’t believe me, just watch anything on the Food Network. They make all kinds of crazy-ass baked goods on that channel.

Ricotta & Honey Muffins (makes 18 small muffins)

1/4 cup coconut flour

3 large eggs

2 tbsps full-fat ricotta

1/4 cup coconut oil

1 tsp vanilla extract

1 tsp lemon zest

2 tbsps honey

Whisk together the eggs, honey, oil/butter, lemon zest and vanilla. Beat in the ricotta until smooth.

Gradually sieve in the coconut flour (being careful not to overstir or the batter will dry out) and stir to a semi-runny batter.

Spoon into 4cm muffin cups (I used the tiny ones because that’s all I had – feel free to spoon into larger but you’ll want to bake them for longer to ensure they set all the way through).

Hi Carolina. Sadly you cannot just swop almond flour for coconut as it’s a very different animal. If using almond flour, you’d need less “wet” ingredients as it’s not as dry and probably a shorter cooking time. Basically, you’ll have to experiment with tweaking it. I can’t give much guidance because I’ve never tried it, sorry. There’s a few ricotta muffins online using almond flour, I suggest trying either this one, or this one. Hope that helps.